Education 37

The best time to enjoy Lap Mei Fun is during CNY time, as we can easily get good quality of imported waxed meats especially from Hong Kong. I got some good one during my recent short visit to Ipoh.












 

Waxed Meat Claypot Rice (Lap Mei Fun) ???

*serve 5-6

2 and � cup rice ( I used Jasmine new rice, so add less water), soak for an hour

3 cups water

2 pcs Chinese pork sausages

2 pcs of Chinese duck or goose liver sausage

1 pc of waxed duck thigh

Seasonings (mix together)

1tbsp dark soy sauce

1/2tbsp oyster sauce

1/2tbsp light soy sauce

Spring onions, for garnishing

Method

1. Remove fat from waxed duck, soak in hot water for 5mins as to remove oil and reduce saltiness. Chopped into small bite-size pieces.
2. Soak Chinese sausages and liver sausages in hot water for 5mins, then remove the skin, and slice thinly.
3. Add rice and water in the claypot, arrange waxed duck on top, close with lid and bring to boil (~5mins).
4. Once boiled, open the lid, stir the rice to mix well. Then lower down the flame, close the lid and continue simmer for around 10mins, or water all absorbed and rice is cooked.
5. Place both Chinese sausages on top, sprinkle seasoning sauce on top, turn off the flame, cover the lid and let it simmer for another 5mins.
6. Garnish with spring onions, stir well the rice before serve. You can serve together with green vegetables and a bowl of soup .

Recipe by Sonia a.k.a Nasi Lemak Lover

I have so long did not have this Hei Zho ?? which is one of the Hokkien common dish serve during CNY. I remember my mother did cook this dish when i was young, sometime she also made crab version called as Ching Zho ??. But don't know since when she has stopped making this dish during CNY but instead she made the Hokkien meat balls which is nice too.

Hei Zho or Prawn Rolls ??

*makes 20pcs

1 large sheet of tofu skin (for making Ngor Hiong type)

250g prawns (medium), peeled and deveined, lightly chopped

100g minced pork

40g mackerel fish paste

4 water chestnut, peeled and minced

1 clove garlic, chopped

1 spring onion, chopped

� onion, chopped

15g carrot, chopped

1/2tsp salt

1/4tsp Chinese five spices powder

1tsp sugar

1/2tsp sesame oil

1/2tsp soy sauce

White pepper

Method

1. Mix all ingredients in a mixing bowl except tofu skin, mix till gluey.
2. Cut tofu skin into half, then fold each into half again. Lightly rub them with a damp, clean cloth to soften them (also remove salt as some tofu skin contains salt).
3. Fill each tofu skin with the prawn mixture lengthwise and roll up the sheet to form a log (use flour batter (flour mix with water) to seal the end). Use grass strand (if you have left over from making Bak Chang) or you can use kitchen twine, tie the head then tie segment by segment, about 1� each.
4. Steam the entire prawn rolls log for 15mins. Keep aside to let it cool. Remove the grass strand, then cut into pieces.
5. Dust with some rice flour, deep fry in hot oil (medium flame) till golden brown. Serve hot or warm, with chili dipping sauce.

Recipe by Sonia a.k.a Nasi Lemak Lover

When you have Longjing tea ???, you cook Longjing Tea Shrimps ! ^_^
Longjing tea shrimps is a Chinese famous dish ??, is a dish from Zhejiang Hangzhou ????.
Chinese also like to serve shrimps or prawns during Chinese New Year as ?? Ha Ha means "Happy".

Longjing Tea Shrimps ???? 

170g white shrimps, shell removed, devein, halve if the size is big

1/8tsp fine salt

A pinch of MSG, optional

3/4tbsp egg white

1/4tsp tapioca starch 

2g Longjing tea leaves???

2tbsp hot water

Method

1. Soak Longjing tea leaves with hot water for half an hour. Separate tea leaves and tea water, set aside.
2. Rinse shrimps in water several times until clean. Pat dry with kitchen paper towel.
3. Add in salt, MSG and egg white, mix with hand until sticky, add in tapioca flour, mix to combine well.
4. Heat cooking oil in a wok over medium heat till 50% hot, add in shrimps, quickly use a chopstick to separate the shrimps, cook less than an minute, drain the shrimps, set aside.
5. In the same wok, remove the cooking oil, add in 1tbsp tea, cook over high heat, add in shrimps, mix well, cook less than an minute to avoid overcook the shrimps. Add in little tea leaves before dish out. Serve hot.

Recipe reference: refer here, by Sonia aka Nasi Lemak Lover

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I have been wanted to try tea smoked method of cooking, one of the old Chinese cooking method. The other day I saw a China TV food show program which the chef of a restaurant showed his simple way of  tea smoked fish that using black pomfret. This dish also can be served during Chinese New Year. Since Chinese like the phrase of Nian Nian You Yu (????) as fish (yu, ?) means "surplus" or "abundance".

Chinese Tea Smoked Fish ??? 

1 Black pomfret, ~430g

3/4tsp salt

Few spring onions, halved 

For tea smoked

2tbsp coarse sugar

2tbsp tea leaves ( I use Long jian tea leaves ????or your preference of tea leaves)

aluminium foil 

Method

1. Slant cut the fish into few slices.
2. Pat dry the fish with kitchen paper, then sprinkle salt on both sides.
3. Arrange spring onions on a baking tray, arrange fish slices top.
4. Bake at pre-heated oven at 180C for 15mins.
5. Remove from the oven, transfer to a steaming tray.
6. Cover the bottom of a wok with aluminium foil (prefer two layers ) and spread the tea leaves and sugar over.
7. Place the steaming tray and cover the wok, heat up the wok over medium heat.
8. It will take few minutes to create the smoke. Smoke for a further few minutes then turn off the heat and allow the fish to sit for a further couple of minutes.
9. Brush some cooked oil on the fish, arrange fish slices on serving plate, enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover